Stuffed Tomatoes

1. 1

   Clean and boil whole mushrooms in salted water for 15 minutes.

2. 2

   Drain and mince finely.

3. 3

   Wash tomatoes.

4. 4

   Cut off a cap from the top of each and reserve.

5. 5

   With a spoon scoop out the flesh and seeds.

6. 6

   Add the minced onion, salt to taste and sour cream to the mushrooms.

7. 7

   Fill the cavities of the tomatoes with the mushroom mixture.

8. 8

   Decorate each with chopped parsley, and cover with the cap.

9. 9

   Dot each tomato all over with sour cream.

10. 10

    Place tomatoes on a serving platter covered with a bed of parsley bouquets and decorated with clusters of raw cranberries.

No additional tips available.